- 420 g Pure pumpkin puree (I used Market Pantry brand)
- 60 ml Pure maple syrup (I used Kirkland Signature brand)
- 236 ml Fat free evaporated milk (I used Nestle Carnation brand)
- 10 ml Fresh squeezed orange juice
- 3 packets Stevia (I used Pure Via brand)
- 2 large Egg
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/8 tsp Salt
- 1 tsp Vanilla extract
Preheat oven to 375 degreesSpray 9 inch pie pan with cooking sprayUsing a blender, add all ingredients and blend on low until all ingredients are incorporatedPour into pie pan and bake at 375 degrees for 15 minutesLower the temperature to 350 and bake for 45-50 minutes or until center is firm and inserted toothpick comes out cleanEat alone or serve with your favorite whipped topping.
Serving: 100g | Calories: 130cal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 64mg | Sodium: 89mg | Fiber: 11g | Sugar: 18g